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Yummy Soft and Chewy Ginger Snaps

published on June 12, 2013

About the Blog

WhatToExpect.com supports Word of Mom as a place to share stories and highlight the many perspectives and experiences of pregnancy and parenting. However, the opinions expressed in this section are those of individual writers and do not reflect the views of Heidi Murkoff of the What to Expect brand.

I wanted to share this yummy recipe with you - it is an old family favorite. These Ginger Snaps are very soft and chewy...oh so good! Please enjoy this holiday season!

Molasses Cookies (Soft Ginger Snaps)

1 cup sugar

1/4 cup molasses

1 beaten egg

3/4 cup oil

Mix well, then add:

1 1/2 cup flour

2 tsp baking soda

1/2 tsp salt

1/2 tsp ginger

1/2 tsp cloves

1 tsp cinnamon

Roll into balls, then roll in sugar. Place on ungreased cookie sheet. Bake for about 7 minutes at 350 degrees.

Does this recipe sound delish? "Like" this post! Thanks!

Dec 2011 POST EDIT:

Since I've had so many hits to this recipe, which have also come with a lot of questions...I thought I would post the answers here to save you some time.

I made the cookies today and took some new snapshots. You'll have to excuse my really old cookie sheet - it has been used many times and well loved. :)

Under-cooking vs Over-cooking.

Someone had mentioned that only cooking them for 7 minutes made them too doughy. If they truly look too doughy for you and you want to leave them in for another min, go ahead. How long you cook something in your oven can also depend on your elevation and so you just kind of have to go with what looks right to you. But here is a photo of a batch that I over-cooked, and one that is just right.

Is the dough supposed to be slimy/gooey?

The oil and molasses mix in this recipe is what gives it its soft nature. Yes the dough is supposed to be gooey, but not to the point where you can't form balls out of it. It should be able to hold a form. If it's too gooey and sticking to your hands and not holding a ball shape, then add another few big spoonfuls of flour to your mix.

My cookies turn out flat, is that how they are supposed to be?

It depends on how you make the recipe. Adding more flour will make them thicker. If you take them out of the oven just right and let them sit and cool, they will form cracks and flatten a little. If you have added more flour, they will be a bit thicker and fluffier.